Well, it’s Passover and we love trying new ways to eat matzo! This delicious candy Is highly addictive. (it’s not called “crack” for nothing…don’t say I didn’t warn you!)
This recipe makes 30 pieces of candy, can easily be doubled or tripled.
4 – 5 matzo cracker (kosher for Passover)
1 cup firmly packed dark brown sugar
1 cup (2 sticks) butter
1 cup bittersweet chocolate, chopped (or use chocolate chips)
Preheat the oven to 375 degrees.
Line a baking sheet with aluminum foil or use a silicon mat
Place the matzo crackers in one layer on the baking sheet. Break them as necessary to fill the sheet. Fill up the pan completely.
In a large sauce pan, melt the buter and brown sugar over medium heat. Stir constantly for about 7 minutes. The sauce will thicken and pull away from the side of the pan. Watch this closely, so as not to scorch the caramel.
Remove sauce from heat and pour over the matzo crackers. Spread into an even layer, covering all of the crackers.
Put the pan in the oven, turn the heat down to 325. Bake 15 minutes, watching to make sure it doesn’t burn. (Resist the urge to scrape the pan to get the extra caramel…even I have burned my crusty old fingers on this dish!)
After cooking for about 15 minutes, when the toffee looks golden brown, remove from the oven. Immediately sprinkle the chocolate chips over the pan. When the chips have melted, spread the chocolate evenly over the toffee. Now add your favorite toppings…or not!
Let this cool before attempting to handle. Place in airtight container, it will keep for several days, long enough to make your Exodus!